The minute school was done, I drove my son to one of his favorite places on the planet – a store he had been looking forward to visiting following good grades at the end of the year – Rock Bottom Comics. We then ate lunch at a restaurant of his choice before visiting a Flea Market (also of his choice) and making a quick stop at the supermarket to pick up ingredients for his favorite dinner – Chicken Tortilla Soup.
CHICKEN TORTILLA SOUP
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
4 teaspoons chili powder
2 teaspoons dried oregano
1 28-ounce can crushed tomatoes
3 cups chicken broth
2 cups corn kernels
2 (4-ounce) cans chopped green chilies
2 (15-ounce) cans black beans
4 cups cooked chicken, diced
1/2 cup chopped fresh cilantro
tortilla chips to serve if desired
Heat oil in a large pot over medium high heat. Add onion, saute until tender, about 4 minutes. Add garlic cloves, chili powder and oregano and saute 1 minute longer.
Add tomatoes, chicken broth, corn, green chilies, beans and chicken, bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes.
Stir in cilantro, serve with tortilla chips.